2015年4月3日 · The best basbousa recipe you will find! An Egyptian almond-coconut semolina cake, drenched in cinnamon syrup. Only 15 minutes to prep. Must-try easy dessert!

Basbousa, also called haresa and namoura, is a syrup-soaked semolina cake with origins in Egypt. This popular Middle Eastern dessert gets its super tender, moist texture from a simple syrup that’s poured over the cake after baking.

2020年4月18日 · How to make authentic Egyptian basbousa. A traditional Middle Eastern semolina cake, nutty, soft and drenched in simple syrup.

2022年9月14日 · Basbousa is a dessert made from coarse sweet semolina, and translates as small kiss in Arabic. Also known as Hareeseh, as well as Nammoura, it is a very easy dish to make.

Basbousa (Arabic: بسبوسه, romanized: basbūsah) is a sweet, syrup-soaked semolina dessert that is typically associated with cuisines of Egyptian cuisine, Similar but slightly different dishes are also popular in the wider region. [1]

2023年1月24日 · Basbousa is a delicious Middle Eastern Semolina cake soaked in simple syrup that comes together in under an hour with minimal effort. The coarse semolina in the cake offers a unique texture distinct to this popular Middle Eastern dessert.

2025年2月15日 · Soft, syrup-soaked, and bursting with the comforting flavors of coconut and butter, Basbousa is one of Egypt’s most beloved desserts. This golden, melt-in-your-mouth semolina cake is simple to make yet rich in tradition, often served at family gatherings, celebrations, and during Ramadan.

2019年5月2日 · Basbousa should be golden brown on top; an undercooked basbousa can be too wet, while an overcooked one can dry out. Allow the cake to cool in the pan for at least 10 minutes after pouring the syrup. This resting period helps the syrup to be absorbed thoroughly and the flavors to meld together.

Basbousa is a typical Middle Eastern dessert made from semolina, covered in a sugar syrup flavored with rose water, and then decorated with whole almonds. Of very ancient origin, it is known by different names depending on the area of origin: harisa in Arab countries, revani in Greece and Turkey, safra in Israel.There are different versions and some ingredients may vary depending on the place ...